Effect of Ultra-high Pressure on the Quality Properties of Shrimp Slips Prepared Dishes
To explore the effects of ultra-high pressure treatment (UHP) on the quality properties of shrimp slides, the color, water holding capacity, cooking yield, gel strength, texture properties and sensory characteristics of shrimp slides were investigated when treated by different pressure (200~400 MPa)...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070243 |